한국생물공학회:학술대회논문집

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
권호 표지

Effects of rhamnolipid on the quality of surimi gel

  • Jun, Byung-Jin (Dept. of Biotechnology and Bioengineering Pukyong National University) ;
  • Hwang, Sun-Hee (Dept. of Biotechnology and Bioengineering Pukyong National University) ;
  • Lim, Dong-Jung (Dept. of Biotechnology and Bioengineering Pukyong National University) ;
  • Yun, Soo-Sung (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Yeung-Jun (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kong, Jai-Yul (Dept. of Biotechnology and Bioengineering Pukyong National University)
  • Published : 2003.10.22
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of pH and/or NaCl concentration on the Fat Binding Capacity (FBC) of rhamnolipid and the physical properties of surimi gel containing rhamnolipid were investigated. The FBC of rhamnolipid was measured 162% of value at pH 7 and 0% NaCl concentration. The whiteness of surimi gel containing rhamnolipid significantly (p< 0.05) lower than control. In contrast, surimi gel containing rhamnolipid compare with control were enhanced significantly(p < 0.05) breaking force and deformation.

Keywords